How is carob traditionally used in Mallorcan cuisine?

Carob has a long-standing presence in Mallorcan cuisine, reflecting the island’s agricultural heritage and Mediterranean climate. Traditionally, the carob tree was a vital resource for rural communities, providing a nutritious and hardy ingredient that could be easily harvested and stored. In Mallorcan households, the pods of the carob tree were often dried and ground into a fine powder, which served as a natural sweetener and a chocolate alternative before cocoa became widely available.

The culinary uses of carob in Mallorca range from simple to more elaborate preparations. One common traditional use is in the creation of carob syrup, known locally as “garrover,” which is extracted by boiling the pods. This syrup was used to sweeten desserts, spread on bread, or mixed into drinks, offering a distinctive, mildly sweet flavor that complements many local recipes. Carob powder, similarly, was incorporated into baked goods, including cakes and pastries, adding richness and a subtle caramel-like taste.

Carob also appears in traditional liqueurs and beverages, reflecting its versatility beyond solid foods. The tree’s fruit was valued not only for its flavor but also for its durability during times when other resources were scarce. Although modern Mallorcan cuisine has embraced a diversity of ingredients, the use of carob remains a charming link to the past, celebrated for its rustic appeal and natural sweetness. In this way, carob continues to be cherished not only as a culinary ingredient but as a symbol of Mallorca’s rich agricultural traditions.